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Easy Maple Bourbon Pecan Pumpkin Dump Cake Recipe

Easy Maple Bourbon Pecan Pumpkin Dump Cake - featured image
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This Easy Maple Bourbon Pecan Pumpkin Dump Cake is a ridiculously simple fall dessert that combines a creamy pumpkin layer with a buttery, pecan-studded cake topping and a warm maple bourbon drizzle. It’s perfect for Thanksgiving, Friendsgiving, or any cozy gathering.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 2 tablespoons bourbon
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. In a large mixing bowl, whisk together pumpkin puree, evaporated milk, brown sugar, eggs, vanilla extract, pumpkin pie spice, and salt until smooth.
  3. Pour the pumpkin mixture into the prepared baking dish and spread into an even layer.
  4. Sprinkle the entire box of yellow cake mix evenly over the pumpkin layer. Do not mix.
  5. Sprinkle chopped pecans evenly over the cake mix.
  6. Drizzle melted butter as evenly as possible over the entire surface.
  7. Bake for 45-50 minutes, until the top is golden brown and the filling is bubbly around the edges. If the top browns too quickly, tent with foil for the last 10-15 minutes.
  8. While the cake bakes, make the drizzle: In a small saucepan over medium heat, combine maple syrup, bourbon, and 1 tablespoon butter. Stir until butter melts and mixture is smooth. Simmer gently for 2-3 minutes until slightly thickened. Remove from heat.
  9. Let the cake cool in the pan on a wire rack for at least 15-20 minutes before serving.
  10. Drizzle the maple bourbon sauce over the top just before serving. Serve warm, at room temperature, or cold.

Notes

For best results, use pure pumpkin puree (not pumpkin pie filling). Toast pecans lightly before adding for extra flavor. Let the cake cool before cutting to allow the filling to set. The drizzle can be made ahead and stored in the refrigerator for up to a week.

Nutrition

Keywords: pumpkin dump cake, maple bourbon, pecan, fall dessert, easy dump cake, pumpkin dessert

Find it online: https://lindabake.com/easy-maple-bourbon-pecan-pumpkin-dump-cake-recipe/